鲜活海参防腐保鲜工艺研究  

Research of Fresh Cucumber Preservation Technology

作　　者：朱璐璐[1] 农绍庄[1] 刘畅[1] 李鑫[1] 姚千惠 

机构地区：[1]大连工业大学食品学院大连116034

出　　处：《食品工业》2014年第2期39-42,共4页The Food Industry

摘　　要：摘以鲜活海参为试验原料，利用肉桂醛食品防腐剂、臭氧结合微波加热研制出一种鲜活海参的保鲜工艺。通过单因素和正交试验研究肉桂醛食品防腐剂浓度、臭氧处理时长、微波杀菌的加热时间和pH几个因素对海参保鲜效果的影响。根据抑茵试验得到的抑茵圈直径大小和茵落总数的多少确定最佳工艺流程及参数为：原料预处理一添加浓度为0．15%的肉桂醛溶液一臭氧杀菌处理20min→调节保鲜液pH为6．5-70→封口→微波加热杀菌18min→保存→检验。应用试验方法可在常温下有效延长新鲜海参的保质期。With flesh sea cucumber as experimental material, use cinnamic aldehyde food preservatives mainly, ozone combined with microwave heating to develop a flesh cucumber preservation process. Through single factor and orthogonal experiment, explore on the effect preservation of sea cucumber. According to the results of inhibition experiment and the total number of colonies, it is showed that optimum formula conditions were as follows： raw material pretreatment→adding a concentration of 0.15% cinnamic aldehyde solution→passing ozone into the system for 20 min→＊adjusting pH of 6.5-7.0→sealing→heating with microwave for 18 min. Finally, save and test the sea cucumber. The application of the experimental method can effectively extend the shelf time of sea cucumber at room temnerature.

关 键 词：海参 保鲜 肉桂醛 臭氧 微波 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]